Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts

Lemony Chicken Caesar Salad with Garlic-Parmesan Toasts
Photo by Scott Phillips

Ingredients

  • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
  • Kosher salt and freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • ¼ tsp. Worcestershire sauce
  • 1 lb. romaine hearts (about 2 medium), cored, washed, spun dry, and cut in 2-inch pieces
  • 1 small clove garlic, chopped, sprinkled with a pinch of kosher salt, and mashed to a paste
  • 1/8 tsp. crushed red pepper flakes
  • + 10 more ingredients
    • 2 Tbs. mascarpone (or cream cheese)
    • 2 cups thinly sliced leftover roast chicken
    • 2 tsp. Dijon mustard
    • Couple dashes of Tabasco
    • ¾ cup freshly grated Parmigiano-Reggiano
    • ¼ cup freshly grated Parmigiano-Reggiano
    • ½ baguette, cut into eight ½-inch-thick slices on the extreme diagonal so they’re about 6 inches long
    • 1 lemon
    • 1 tsp. chopped fresh thyme
    • 2 Tbs. extra-virgin olive oil

Finely grate about 1 Tbs. zest from the lemon. Squeeze the lemon to get 2 Tbs. juice. In a blender or mini chopper, purée (as much as possible) the lemon juice, Parmigiano, mascarpone, mustard, garlic, and Worcestershire sauce, scraping the sides as needed. While puréeing, drizzle in the oil, slo...

View full recipe at Fine Cooking

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